Ellen Furgis’ Spanakopita

2 10-o packages fresh spinach, washed & chopped
1/2 pound feta chees, crumbled fine
1/4 pound Swiss cheese, grated
12 green onions, chopped fine
1/4 cup fresh parsley, minced (or 1 heaping tablespoon dried parsley)
4 eggs, beaten slightly
1/4 cup butter, melted
3 tablespoon olive or vegetable oil
1/2 teaspoon freshly ground pepper

Mix all above ingredients together in a large bowl.
Pie-crust dough (enough for a 2-crust pie) or 12 sheets (about 1/2 pound) filo pastry
1/4 pound butter, melted

Combine all the filling ingredients thoroughly.

Pie-Crust Method: Prepare the pie-crust dough, using your favorite recipe (or purchase a packaged, premixed dough at the grocery store). Roll out the dough until it is very thin and line the bottom of a 9 by 13 by 2-inch baking pan. Place the spinach-cheese mixture into the crust. Roll out the remaining dough and make a cover for the mixture. Then bake at 375 degrees for 1 hour and 15 minutes.

Filo Method: Brush the bottom of a 9 by 13 by 2-inch pan with melted butter, place 6 sheets of filo in the bottom of the pan. Add the spinach-cheese mixture to the pan. Again buttering between between each layer, add 6 more sheets of filo to serve as a top crust. Butter the top. Bake at 375 degrees for about 1 hour.

Remove from the oven and allow to cool slightly before cutting into squares of whatever size you choose to suit your needs.

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